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Ingredients
• 2 large eggs
• 1 whole wheat tortilla
• 1/4 cup black beans, cooked and drained
• 1/2 avocado, sliced
• 1/4 cup bell peppers, mixed colors, sliced
• 2 tablespoons onion, diced
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons cheddar cheese, shredded
• 1/4 teaspoon ground cumin
• Salt to taste
• Pepper to taste
• 1 tablespoon olive oil
• A dash of lime juice
- Heat olive oil in a non-stick skillet over medium heat.
- Add the sliced bell peppers and diced onion to the skillet, sautéing until vegetables are soft and slightly caramelized, about 5 minutes.
- In a mixing bowl, whisk the eggs with ground cumin, salt, and pepper.
- Pour the egg mixture into the skillet with the vegetables, stirring gently to combine. Cook until the eggs are firm, about 3-4 minutes, stirring occasionally.
- Warm the whole wheat tortilla in the microwave for 10-15 seconds or in a separate dry skillet until flexible.
- Place the cooked vegetable and egg mixture down the center of the tortilla.
- Top the egg mixture with black beans, avocado slices, chopped cilantro, and shredded cheddar cheese.
- Squeeze a dash of lime juice over the filling.
- Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly to close the burrito.
- Serve the Healthy Mexican Breakfast Burrito immediately, or if preferred, lightly brown the burrito in the skillet for a minute on each side for a toasted finish.
Q1: How can I prevent the tortilla from tearing when rolling the burrito?
A1: To avoid tearing, make sure the whole wheat tortilla is warm and flexible before assembling. Heat it in a microwave for 10-15 seconds or in a dry skillet until it's pliable. If the tortilla still feels stiff, you can wrap it in a damp paper towel when microwaving to add moisture.
Q2: Is there a way to keep the Healthy Mexican Breakfast Burrito from getting soggy if I want to prepare it in advance?
A2: To prevent the burrito from becoming soggy, ensure all cooked ingredients, like the sautéed vegetables and scrambled eggs, are not too moist and have cooled slightly before assembly. Avoid overloading with wet ingredients, and if you’re using ingredients like salsa, store them separately to add right before eating. Wrap the assembled burrito tightly in aluminum foil to keep it fresh and reheatable.
Q3: Can I customize this recipe to accommodate a specific diet, like vegan or gluten-free?
A3: Yes, this recipe is highly customizable. For a vegan version, skip the eggs and cheddar cheese, and use a plant-based cheese alternative and tofu scramble instead. For a gluten-free diet, simply swap the whole wheat tortilla for a gluten-free tortilla option. Adjust the toppings to meet your dietary needs, ensuring that all substituted ingredients align with your dietary restrictions.
